The production of this salame started in the hillside areas of the Lumbard territory, that extended to the bordering regions of the northern area and goes back, as for all sausage meats, to the times of the Longobard invasions. In fact, the barbaric people, during their migrations, used preserved food, mostly based on pork meat. The name derives from a widespread rural use according to which the hunters brought these along with them in their excursions because, considering their reduced size, they could place them easily in their sacks. The reason why the size of the salamini is so reduced is for this specific reason and has contributed to make them famous among the consumers.
The small pieces make them suitable to modern eating and allows to have a product that is always fresh to be consumed quickly. They are served as an appetizer to complete rich arrays of cold-cuts and cheese, generally joined with red wines.